Strp'd Tigernut Flour

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Tigernut Victoria Sponge

Ayesha Grover

Tigernut Victoria Sponge

ingredients

  • 200g tigernut flour

  • 2 and 1/2 teaspoons baking powder

  • 200g butter

  • 4 large eggs

  • 125g honey

  • 150g strawberry fruit spread

  • 225g fresh strawberries

For the icing:

  • 200ml double cream

    OR for a dairy free version:

  • 370g coconut cream (dairy free)

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla

instructions

  1. Preheat oven to 175ºC

  2. Grease and line two 15cm cake tins

  3. Sift the tigernut flour and baking powder together in a medium bowl

  4. Mix in butter, honey and eggs until it reaches a creamy (not runny) consistency

  5. Tip the cake mix into the prepared cake tins, spreading out evenly, then place into oven

  6. Bake for 20-30 minutes until risen, golden-brown and firm to touch

  7. When ready, remove from oven and allow to cool for 5 minutes before turning out onto a wire rack and cooling completely

  8. Spread the strawberry preserve and frosting onto one cake and top with the second cake

  9. Decorate with fresh strawberries

For the icing:

  1. Either lightly whip the double cream OR discard the water from the chilled coconut cream and pour the hardened cream into a bowl with maple syrup & vanilla. Beat until fluffy.